Low Fat Avocado Sushi
Delight your taste buds with this "Low Fat Avocado Sushi," a light and refreshing twist on classic sushi rolls. Perfect for healthy eating enthusiasts, this recipe combines creamy avocado, crisp cucumber, and sweet carrot wrapped in nutritious nori sheets. The sushi rice, delicately seasoned with rice vinegar, sugar, and salt, brings balance and authenticity to every bite. Ready in under an hour, this easy homemade sushi is perfect for beginners and makes a fun, interactive meal or snack. Serve these vibrant vegetarian rolls with a side of soy sauce for dipping, and enjoy a guilt-free, low-fat alternative to your favorite sushi restaurant fare.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori seaweed sheets
- 1 large, ripe Avocado
- 1 small Cucumber
- 1 small Carrot
- 2 tablespoons Soy sauce
Instructions
Start by rinsing the sushi rice under cold water until the water runs clear. This helps remove excess starch.
Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low. Cover and cook for 20 minutes, or until the water is absorbed and the rice is tender.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.
Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes.
Transfer the rice to a large bowl, and gently fold in the vinegar mixture with a wooden spatula. Be careful not to mash the rice. Allow it to cool to room temperature.
While the rice is cooling, peel and pit the avocado, then slice it into thin strips.
Peel the cucumber and carrot, then cut them into matchstick-sized pieces.
Prepare your sushi rolling station with a bamboo sushi mat, a bowl of water to keep your hands wet, and your ingredients laid out.
Place a nori sheet, shiny side down, on the bamboo mat.
Spread a thin layer of the cooled sushi rice over two-thirds of the nori sheet, leaving the top third empty.
Place a few strips of avocado, cucumber, and carrot along the center of the rice.
Using the bamboo mat, lift the edge of the nori closest to you and start to roll it over the fillings, pressing gently to ensure a tight roll. Continue to roll, using the mat to shape and firmly pack the roll.
Moisten the top edge of the nori with a little water to seal the roll.
Repeat with the remaining ingredients.
With a sharp knife, slice each roll into 6 to 8 pieces, wiping the knife with a wet cloth between slices to ensure clean cuts.
Serve with soy sauce for dipping.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 17.5 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1489 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
